Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas
servings
Ingredients
Sweet Crispy Chickpeas:
- 1 1/2 cups chickpeas, canned, rinsed and drained
- 2 tsp oil
- 1 tbsp honey
- 1/2 tsp cinnamon, ground
- 1/4 tsp salt, kosher
Lemon Poppy Seed Dressing:
- 1/2 cup yogurt, Greek; plain, non-fat
- 1 lemon, zested and juiced
- 2 tbsps milk, low fat
- 2 tbsps honey
- 1 tbsp apple cider vinegar
- 2 tsp poppy seeds
- 1/4 tsp onion powder
- salt, kosher; to taste
Salad:
- 5 ounces mixed greens, baby
- 1 cup asparagus, roasted, steamed or raw; chopped
- 1 cup strawberries, quartered
- 1 cup blackberries
- 1 cup quinoa, cooked
- 3 ounces feta cheese, cubed or crumbled
Instructions
Sweet Crispy Chickpeas:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Place the rinsed chickpeas on a clean towel and pat dry. It's important to get as much moisture off of them as possible so that they get crispy.
- In a bowl toss together the chickpeas, oil and salt.
- Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside.
- Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the oven.
- In the same bowl stir together the honey and cinnamon, then add in the roasted chickpeas and toss together until coated.
- Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.
Lemon Poppy Seed Dressing:
- In a small bowl whisk together all of the dressing ingredients until smooth.
- Store the dressing in an airtight container until ready to serve.
Salad:
- Place the mixed greens in a large serving bowl.
- Top the greens with the asparagus, strawberries, blackberries, quinoa and feta.
- Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.
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